These easy to make, flaky, and buttery Eggless Chocolate Chip Scones are sure to become a family favorite treat. Perfect for breakfast, brunch or anytime!
Eggless Chocolate Chip Scones Recipe
I fell in love with scones when I came to the United States more than 18 years ago. But I got to thinking…
Apparently no. Scones are more like a quick bread, usually a little sweet. Scones have way too much liquid (milk or heavy cream) in them compared to cookies and have a lot more leavening. Some people say that they are more similar to a biscuit but sweeter.
Ultimately… they are delicious!!! And perfect for a bunch or a tea party, or any occasion you can think of. Really.
These decadent Eggless Chocolate Chips Scones are unbelievably easy to make. It’s practically impossible to mess up.
They are rich, flakey, and buttery. The glaze is optional– trust me, these scones are amazingly tasty.
Eggless Chocolate Chip Scones Ingredients
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
You’ll need:
For the Scones:
- All-purpose flour
- Light brown sugar
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Semi-sweet chocolate (chunks or chips – I used chunks)
- Unsalted butter
- Heavy cream
- Pure vanilla extract
- Walnuts chopped (optional)
For the Glaze:
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- Powdered sugar
- Milk (see recipe notes)
How to make Eggless Chocolate Chip Scones
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Toss in the chocolate and mix gently with your hands to combine.
- In a separate small bowl whisk with a fork the heavy cream and vanilla until combined.
- Mix dry and wet ingredients with a fork until the dough comes together. Toss in the pecans and mix gently to incorporate.
- Turn the dough out onto a floured surface. Form into a disk, cover with plastic wrap, and refrigerate for 30 minutes. Roll dough into a square, about 1/2 to 3/4 of an inch thick. Cut in half vertically, then horizontally to form 4 equal size squares. Then cut each little square diagonally to create smaller triangles. Transfer to a parchment-lined cookie sheet and pop your tray into your fridge for 15 minutes.
- Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen and golden brown. Remove from oven and allow to cool down completely on a wire rack.
- Prepare the vanilla glaze: Mix the ingredients in a small bowl until smooth.
- Drizzle glaze over scones, sprinkle with chopped walnuts, if using, and serve.
Storing Eggless Scones
Leftover scones keep well at room temperature for 3 days or in the refrigerator for 5 days.
Can I freeze scones?
Yes, you can! Just follow these simple steps:
- Freeze scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen,
- Place them in a single layer in a freezer-friendly bag or container. Freeze for up to a month.
Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.
How to serve scones?
Serve these scones warm from the oven with a giant mug of steamy coffee, tea, or hot chocolate. Enjoy!
Looking for more eggless scone recipes?
- Eggless Pumpkin Scones
- Eggless Prune-Pistachio Scones
- Honey Bacon Cheddar Scones
- Eggless Gingerbread Scones
Eggless Chocolate Chip Scones
Ingredients
- 2 cups (280 gr) all-purpose flour
- 1/4 cup (44 gr)light brown sugar
- 1 tablespoon + 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg (optional)
- 3 oz (90 gr)semi-sweet chocolate chopped (chunks or chips – I used chunks)
- 10 tablespoons (150 gr)unsalted butter, cold and diced
- 3/4 cup (180 ml) heavy cream plus more for brushing
- 1 teaspoon pure vanilla extract
- 1/2 cup walnuts chopped (optional)
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (see notes)
Instructions
- In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Toss in the chocolate and mix gently with your hands to combine.
- In a separate small bowl whisk with a fork the heavy cream and vanilla until combined.
- Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until the dough comes together.
- Turn the dough out onto a floured surface. Form into a disk, cover with plastic wrap and refrigerate for 30 minutes. Roll dough into a square, about 1/2 to 3/4 of an inch thick. Cut in half vertically, then horizontally to form 4 equal size squares. Then cut each little square diagonally to create smaller triangles. Transfer to a parchment-lined cookie sheet and pop your tray into your fridge for 15 minutes.
- Preheat oven to 350º F.
- Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen and golden brown. Remove from oven and allow to cool down completely on a wire rack.
- Prepare the vanilla glaze: Mix the ingredients in a small bowl until smooth.
- Drizzle glaze over scones, sprinkle with chopped walnuts, if using, and serve.
- Freeze scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen,
- Place them in a single layer in a freezer-friendly bag or container. Freeze for up to a month.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in April 2015, photos were replaced in May 2020, and post content was edited to add more helpful information, no change to the recipe.
